Summer Corn and Tailapia Chowder

You don’t have to be in New England to enjoy a little summer chowder! T came across this recipe on the Epicurious iPhone ap (while laying in bed on a Sunday morning). It seemed simple enough, so we thought we’d give it a try! I always thought chowder was really difficult to make, but as it turns out, it’s very easy. Put some stuff in a pot, let it simmer. Add some more stuff to the pot, let it simmer a little longer. Add a few more things to the pot, let it simmer some more, then serve!Now, I like seafood just as much as the next person, but I’m always a little fearful of “that fishy taste”. (You know what I’m talking about.) Sometimes seafood just gets that “fishy” flavour, and it turns you off. This chowder is not one of those dishes. It’s a perfect balance of fish, potato, and corn. And the fact that it doesn’t use copious amounts of cream or 1/2 & 1/2 means that it’s lighter in calories, too!

Chef’s notes:
*I used evaporated milk because I had some leftover from making mashed potatoes the night before. Feel free to use any combo of broth, milk, or evaporated milk that you like– as long as the liquid equals 4 cups.
**Original recipe called for cod. I purchased tilapia because it was – surprisingly cheaper. Any white fish will work. I think the tilapia held up (didn’t flake apart) better than the cod would have.